crucian carp
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Catch area: Volga-Caspian basin
Shelf life: 10 months at temperatures from -18°C.
Type of cutting: Special cutting (carcass).
Packing: plastic bag* box
Freezing: Shock freezing at temperatures from -32 °C.
Production time: from 7 to 14 days.
Production: international system N ASSR GOST 17660-97
Season: Spring/Autumn
Special stripped crucian carp
Crucian carcass - a fish cut along the belly between the pectoral fins from the calculus to the anus, the calculus is cut, the head, scales, humerus bones, entrails, caviar or milt and the black film are removed; blood clots and kidneys are cleaned, fins, with the exception of the tail, are cut off at the level of the skin; the caudal fin and part of the caudal peduncle were removed by a straight cut at a distance of 1-2 cm from the base of the middle rays of the caudal fin. The mass fraction of glaze is no more than 5%.
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